RASPBERRY CURD
2 6-oz baskets of fresh raspberries 1 cup sugar (more as desired) 4 eggs 4 tablespoons fresh lemon juice 4 tablespoons unsalted butter (1/2 stick) 1/4 teaspoon salt
In a medium saucepan, add the raspberries, sugar, lemon juice, butter, and salt. Heat on medium and, as the butter begins to melt and the raspberries break down, start whisking. Cook on medium heat until the mixture is uniform and the fruit has softened.
In a separate bowl, whisk the eggs. Stirring continually, slowly add 1/2 cup of the fruit mixture to the eggs. Mix to incorporate.
While whisking continually, slowly add the eggs back into the raspberry mixture. Stir constantly as the mixture heats and thickens slightly. Don’t let the mixture come to a boil, but small bubbles around the edges are okay.
Taste and add more sugar if desired.
Place a mesh strainer over a large bowl. Pour half the raspberry mixture into the strainer and, using a spatula or spoon, press the solids into the mesh. When all the raspberry curd has been expressed, discard the solids and strain the second half of the mixture.
Refrigerate the raspberry curd until use (it will last about a week). Serve on pancakes, on toast or other baked goods, or stirred into plain yogurt. Curd can also be frozen, for up to a year.
Makes about 3 1/2 cups